Mediterranean Kale With Feta Recipes

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MEDITERRANEAN KALE



Mediterranean Kale image

Delicious.

Provided by Julia Phillips

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 6

Number Of Ingredients 7

12 cups chopped kale
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
  • Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.5 g, Fat 3.2 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 107.8 mg, Sugar 0.2 g

MEDITERRANEAN KALE SALAD



Mediterranean Kale Salad image

A simple kale salad with cucumber, kalamata olives, tomatoes and feta with a lemon olive oil dressing.

Provided by Julie Andrews

Categories     Salad

Number Of Ingredients 12

4 cups chopped kale or other greens
1 ½ cups cucumber, spiralized or diced
1 cup grape or cherry tomatoes, quartered
½ cup Kalamata olives
½ cup crumbled feta cheese
Pepperoncini and/or roasted red peppers
Cooked tuna or chicken breast (optional)
Zest and juice of 1 lemon
1 tablespoon honey
¼ cup extra virgin olive oil
2 teaspoons dried oregano leaves
Coarse salt and ground black pepper, to taste

Steps:

  • In a large bowl, toss together kale, cucumber, tomatoes, olives, feta and Pepperoncini and/or roasted red peppers.
  • In a separate bowl, whisk together lemon zest and juice, honey and olive oil. Whisk in oregano and salt and pepper, to taste. Toss dressing with salad, a few tablespoons at a time.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 239 calories, Sugar 8g, Sodium 372mg, Fat 19g, SaturatedFat 4g, UnsaturatedFat 15g, TransFat 0g, Carbohydrate 16g, Fiber 4g, Protein 7g, Cholesterol 13mg

MEDITERRANEAN KALE WITH FETA



Mediterranean Kale With Feta image

Adopted from the Clean Eating Magazine fall 2008, courtesy of ALSKANN in the Cookbook Swap (fall 2008) I love feta and kale. Never thought to put together. This looks scrumptious. The article aslo states that greens are interchangeable. I may try this with swiss chard as I have it in the garden.

Provided by Chef1MOM-Connie

Categories     Greens

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

4 -6 cups water
1 teaspoon fresh lemon juice
1/4 teaspoon balsamic vinegar
1 bunch kale (medium, chopped into 1/4 in pieces (about 4 cups)
1 ounce feta cheese, reduced fat, crumbled
8 kalamata olives, pitted and halved

Steps:

  • Bring to boil water in large shallow pan. Meanwhile, stir tgether lemon juice and balsamic vinegar and set aside.
  • submerge kale greens in boiling water, pressing down kale into water. cook for 2 minutes.
  • remove kale with skimmer letting water drain for 2-3 minutes. Place on large plate.
  • Sprinkle with feta cheese and lemon/vinegar mix. Top with kalamat olive halves and serve.
  • cooking time includes bringing water to boil. times will vary based on depth of pot.

MEDITERRANEAN KALE SALAD



Mediterranean Kale Salad image

Delicious, flavorful, gourmet Mediterranean kale salad.

Provided by Pitbbull87

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 14

2 cups water
1 cup red quinoa, or more to taste
1 pint cherry tomatoes
¼ cup butter
6 cloves garlic, finely chopped
1 shallot, finely chopped
2 lemon, juiced
½ cup finely grated Parmesan cheese
¼ cup olive oil
2 (15 ounce) cans chickpeas, rinsed and drained
3 ½ bunches kale, leaves stripped from stems and coarsely chopped
1 red bell pepper, chopped
1 (6.5 ounce) jar artichoke hearts, drained, or to taste
½ cup crumbled feta cheese

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
  • Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
  • Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
  • Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 59.8 g, Cholesterol 33.7 mg, Fat 21 g, Fiber 11.4 g, Protein 19.1 g, SaturatedFat 8.2 g, Sodium 733.7 mg, Sugar 1.5 g

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